Description
This Decadent Brownie Brittle recipe offers a thin, crunchy twist on traditional brownies with an intense chocolate flavor, light and airy texture, and a delightful crunch topped with mini chocolate chips. Perfect for craving your sweet tooth with a crispy, melt-in-your-mouth treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 1/4 cup vegetable oil
- 4 oz baking chocolate
- 3 large egg whites
- 1 tsp vanilla extract
Dry Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
Toppings
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready when your batter is prepared.
- Prepare Baking Sheet: Line a half sheet baking sheet (13’x18′) with parchment paper to prevent sticking and make cleanup easier.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the 4 oz baking chocolate and 1/2 cup unsalted butter together, heating in 30-second intervals and stirring in between until smooth.
- Add Oil and Cocoa: Stir in 1/4 cup vegetable oil into the melted mixture, then mix in 1/4 cup unsweetened cocoa powder to combine the rich chocolate flavors.
- Beat Egg Whites: Using a mixer, beat the 3 large egg whites until they become light and fluffy, helping to give the brittle its airy texture.
- Add Vanilla and Sugar: Add 1 tsp vanilla extract and 1 cup granulated sugar to the beaten egg whites, continuing to beat until the mixture is frothy and well combined.
- Combine Wet and Egg Mixtures: Gently fold the melted chocolate mixture into the egg white mixture, mixing carefully to maintain the airy texture.
- Add Dry Ingredients: Fold in 1/2 cup all-purpose flour, 1/2 tsp salt, and 1/2 tsp baking soda until just combined, ensuring the batter remains thin and smooth.
- Spread Batter: Spread the batter thinly and evenly over the prepared baking sheet using a spatula.
- Add Toppings: Sprinkle 1/2 cup mini chocolate chips evenly over the top of the batter for an indulgent chocolate finish.
- Bake: Bake in the preheated oven for about 20 minutes, or until the brittle is golden around the edges and set.
- Score While Hot: Carefully score the brownie brittle with a knife while it is still hot to make breaking into pieces easier once cooled.
- Cool and Break: Allow the brownie brittle to cool completely on the sheet. Once cooled, break it into pieces and serve.
Notes
- Ensure batter is spread thinly and evenly for the characteristic crispiness of brownie brittle.
- Do not overbake; baking too long can cause the brittle to taste burnt and overly hard.
- Scoring while hot helps prevent large chunks from breaking unevenly when cooled.
- Store brownie brittle in an airtight container to keep it crisp.
- You can substitute vegetable oil with light olive oil or melted coconut oil for different flavor profiles.
